Step 1

Add the butter to the Instant Pot, hit Sauté, and Adjust so it's on the More or High setting. Once the butter's melted, add the chicken in batches (about 2-and sear on each side for about 60-90 seconds, gently moving them a bit while searing so they don't stick to the pot too much (a little is fine). Transfer to a plate, set aside and repeat until all the tenderloins have a slightly browned edge to them.

Step 2

Add the soy sauce and Worcestershire sauce to the pot and deglaze (scrape the bottom of most browned chicken bits). Add the coconut milk, 2 tablespoons of the curry paste, the lime juice, fish sauce, apple cider vinegar, ginger, Thai basil (or tarragon), brown sugar, and cumin. Stir well.

Step 3

Return the seared chicken to the pot, submerging in the sauce. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual at High Pressure for 10 minutes. Quick release when done.

Step 4

Make the cornstarch slurry by mixing together the cornstarch and cold water.

Step 5

Using tongs, transfer the chicken to a serving dish. If you wish to serve these lollipop-style as they do in most restaurants, stick a wooden skewer into each tenderloin.

Step 6

Now let's focus on giving the sauce its grand finale! Hit Cancel on the pot followed by Sauté and Adjust to the More or High setting. Once bubbling, stir in the slurry and let bubble for 30 seconds where it'll thicken significantly. Hit Cancel to turn the heat off.

Step 7

Stir in the remaining curry paste (see Jeff's Tips) and the peanut butter until melded into the sauce. Slather the sauce over the chicken (I like to brush it on with a silicone brush) and sprinkle with crushed peanuts, if desired. Serve alongside some Jasmine Rice.